Canard a l'Orange (French Roast Duck with Orange Sauce)

Method

1. 1Prick the duck skin all over with a skewer without piercing the meat, season inside and out, and tuck the thyme and half a lemon into the cavity. Let it sit uncovered in the fridge overnight if you can, so the skin dries.
2. 2Roast at 200°C for 30 minutes, then lower to 170°C and continue 60–75 minutes, pouring off the rendered fat every 25 minutes and reserving it.
3. 3Meanwhile, pare the zest from two oranges in thin strips, blanch them in boiling water 2 minutes, and drain. Juice those oranges and the lemon; segment the rest for serving.
4. 4Make the gastrique: cook the sugar with the red wine vinegar in a small heavy pan over medium-high heat, without stirring, until it turns a deep mahogany caramel.
5. 5Stand back and pour in the orange and lemon juice — it will spit — then swirl until the caramel dissolves. Add the stock and the blanched zest and simmer until reduced to a light syrup that coats a spoon.
6. 6Rest the roasted duck 15 minutes under loose foil. Pour off the fat from the roasting tin, deglaze with the orange liqueur, and stir the juices into the sauce.
7. 7Off the heat, whisk the cold butter into the sauce in pieces so it turns glossy. Carve the duck, arrange the orange segments alongside, and spoon a little sauce over, serving the rest separately.